Whipped Cream
Yields: 2 cups
Easy homemade whipped cream, plus tips such as how to store it, how long it keeps, what flavorings can be added, and more.
  • 1 cup (240ml) heavy cream, chilled
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract, optional
  1. Using a mixer fitted with the whisk attachment, whisk heavy cream, sugar, and vanilla on medium-low speed for 30 seconds. Increase speed to high and whisk until soft peaks form or desired thickness is reached. Avoid overbeating.
  2. If not using immediately, place whipped cream on a fine-mesh strainer set over a small bowl and cover with plastic wrap. Refrigerate for up to 24 hours.
Recipe by Pretty. Simple. Sweet. at https://prettysimplesweet.com/whipped-cream/